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    Sour Cream Rhubarb Squares


    Source of Recipe


    Macklinda

    List of Ingredients





    CRUMB TOPPING:
    1/2 cup granulated sugar
    1/2 cup chopped walnuts
    1 tablespoon butter, melted
    1 teaspoon cinnamon
    CAKE:
    1-1/2 cups brown sugar
    1/2 cup shortening
    1 egg
    2 cups flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 cup sour cream
    2 cups rhubarb cut into 1/2-inch pieces
    Preheat oven to 350° F. Grease and flour a 13x9x2 cake pan. Mix together the granulated sugar, walnuts, butter and cinnamon until crumbly. Set aside.

    Recipe



    Cream together the brown sugar, shortening and egg. Sift together the flour, baking soda and salt. Add dry mixture to creamed mixture, alternating with the sour cream. Beat well. Stir in the rhubarb pieces. Pour into prepared pan. Sprinkle with the reserved topping. Bake for 35-45 minutes or until cake tester inserted into cake comes out clean. Serve warm or room temperature.
    Makes 10-12 servings

 

 

 


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